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Vegan Stuffed Zucchini Flowers with White Bean-Spinach Filling

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Course Main Course
Cuisine Italian

Ingredients
  

  • 12 Zucchini Flowers (Blossoms)
  • 500 g White Cannellini Beans (Cooked) or canned
  • 200 g Fresh Spinach or frozen
  • 3 Garlic cloves
  • 1/2 lemon Lemon juice
  • 4 tbsp Nutritional yeast
  • to taste Salt and Pepper

Instructions
 

PREPARE THE ZUCCHINI FLOWERS

  • Wash the zucchini flowers under cold water
  • Carefully remove the small stamen inside each blossom, you can use small scissors for that not to break the flower.
  • Place the flowers onto a kitchen towel to dry.

PREPARE THE WHITE BEAN-SPINACH STUFFING

  • Finely chop the garlic and place in a heated up pan on medium heat
  • Saute the chopped garlic with or without oil for 1 minute and then add the spinach, (let it unfreeze on the pan for a while if using a frozen one), saute the spinach for a few minutes until it has softened up
  • Add to the blender cooked white beans, sauteed spinach with garlic, nutritional yeast, lemon juice, salt, pepper, and a 3-4 tbsp. of water., depending on how watery your spinach and beans are
  • Blend until it all mixes up and has a consistency of a thick bread spread or butter.

ROAST STUFFED ZUCCHINI FLOWERS

  • Preheat the oven to 180 C (356 F);
  • Place a sheet of parchment paper into the baking tray and stuff each flower with 1-2 tsp. of the white bean stuffing
  • Spread the stuffed zucchini flowers on the baking tray so that they have space between each other
  • You may also brush the zucchini flowers with some olive oil to get more golden roasted look
  • Roast them for 10-15 minutes.